Indian Shrimp Curry Recipe | Yummly
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Indian Shrimp Curry

Woodman: "turned out great. easy to make, eaiser to enjoy…" Read More
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  • 1 tablespoon canola oil (divided)
  • 1 pound shrimp (peeled and deveined)
  • 1/2 yellow onion (finely chopped)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 cloves garlic (minced)
  • 15 ounces tomato sauce
  • 3/4 cup light coconut milk
  • 1/2 teaspoon kosher salt
  • cilantro (optional)
  • chili peppers (optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories390Calories from Fat200
    Total Fat22g34%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat200
    Total Carbohydrate24g8%
    Dietary Fiber6g24%
    Vitamin A40%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Bob M. 5 days ago
    i missed any texture for example vegetables, it tastes average, maybe if you add tofu, zucchini, paprika it will be a lot tasty
    Woodman 2 months ago
    turned out great. easy to make, eaiser to enjoy! love the taste and texture.
    Joanne N. 2 months ago
    This was a HUGE hit at our house, made it exactly as per recipe, and I will absolutely make it again.
    Lauren Amenedo 6 months ago
    Was ok, definitely needed a lot more flavor and spice
    pip keith 6 months ago
    Very tasty, added sweet pepper.
    M 7 months ago
    I added some spinach to it.
    Stru 8 months ago
    Very good. Added peas, beans, and some carrots as well.
    Okeoghene Ifere 9 months ago
    Turned out pretty good
    I a year ago
    Easy to cook and delicious!
    Rach a year ago
    I thought the amount of tomato sauce was alright, I've only tried curry a few other times. However, I agree this was missing something spice-wise. I added quite a bit of extra chili powder, some crushed red pepper flakes, and black pepper to adjust the heat.
    Yeager a year ago
    This recipe is fantastic has a great flavor...I added some fresh green beans for added veggies.. very quick and easy to make.. i let it simmer some extra time just to help develop the flavors... my family absolutely loved this... Will make again
    Tomi Awokoya a year ago
    It went well, was quick but will use less tomato sauce next time.
    Meg Hooper a year ago
    Great so flavorful, used fresh ginger and some hot chilies for a little bit of a kick!!
    Thomas a year ago
    Came out well overall. I would suggest halving the tomato, and 50 % more coconut milk.
    Aaron Powers a year ago
    Turned out well. I simmered the tomato sauce a little longer than called for and it opened up the spices a little more. Not too much tomoto, like others have stated. I subbed chili powder for garam marsala, definitely added to the complexity of spices. Next time, im going to add the chile peppers in just after the onions for a deeper spice.
    Val Shell a year ago
    I'm not much into shrimp but my husband wanted me to make it for him. he ate it all so I'm assuming it was a winner for him 😂.
    Beth H. a year ago
    I bloomed the spices in the oil and let the sauce simmer for an hour. Next time I will try adding some garam masala. I'm not giving up on this recipe yet.
    Joy a year ago
    The spices taste “raw”, takes time to develop flavor! As experienced as I am, should have known better. Deleting!
    chel 2 years ago
    We’ve made this a few times- it’s always a family favorite!
    Shawn 2 years ago
    Tasted good will make it again with some tweaks. Definitely wasn’t spicy enough. I actually added spinach to it because I felt like it needed more greenery. I do agree with other comments about it missing a component.
    Didn’t love it. I made it with tofu instead of shrimp and I just felt that the curry was somehow “off”. It needed less tomato sauce and more spice .. but I’m still unsure which spice would have made it betters
    Buchmann 2 years ago
    I thought this curry was delicious over jasmine rice. I can't wait to make it again. I followed the directions without changes, and chose to add the optional garnish of fresh cilantro and chili peppers. My husband says it his new favorite recipe. And it takes so little time to's a wonderful weeknight dinner. And for us, the spices, with the slightly sweet addition of the coconut milk, was the perfect combination of flavors.
    Lillie 2 years ago
    It could be more spicy, but pretty good!
    Paul W. Delannoy 2 years ago
    Ez 2 make indian curry
    Jamie F. 3 years ago
    It was ok - felt like something was missing. My family didn’t eat it. We will find another curry recipe that has more sweetness. But very quick, good weeknight meal!
    Patrick M. 3 years ago
    It turned out okay. I didn’t have canned coconut milk had to use carton milk.
    Lisa 3 years ago
    Delicious! Savory yet quite different. I left out the shrimp & put it over quinoa pasta
    CheChe Br 3 years ago
    This was very easy to make. It was tasty but I felt like it was missing something,.. perhaps more crunch / texture? I served it with Jasmine rice and steamed veggies; overall, the family loved it.
    Layla 3 years ago
    I made this delicious recipe but using yogurt instead of coconut milk and still it became wonderful
    Miss Kay 3 years ago
    Turned out pretty good but I would add a little bit of sazon goya and lawrys seasoning for more flavor. And I didnt hey the light coconut milk but it still came out fine